Easy Vegetarian Meatballs with Lentils and Quinoa Gluten-Free - eggs

Method

• Preheat oven to 400 degrees F.
• In a large mixing bowl, whisk together eggs, tomato paste, olive oil, salt and paprika until combined.
• In a food processor, pulse Manchego until fine crumbs form.
• Transfer to mixing bowl with egg mixture.
• Add parsley, garlic, and shallot to the food processor and pulse until finely chopped.
• Transfer to the mixing bowl.
• Add lentils to the food processor and pulse until a coarse paste.
• Transfer to the mixing bowl along with the quinoa and hemp seeds.
• Fold meatball mixture together until combined.
• With clean hands, form the quinoa-lentil mixture into 1-inch balls (you can use a tablespoon to portion) and arrange on 2 parchment-lined baking sheets 1/2 inch apart.
• You should get 2 dozen mini meatballs.
• Bake for 25 minutes or until nicely browned.
• Serve over your favorite spaghetti and tomato sauce.
• Or even better, a simple romesco sauce!
• Notes: 1.
• To cook the lentils, place 1 cup dried lentils in a medium lidded saucepan and cover with 2 inches water.
• Add a bay leaf and two garlic cloves (optional).
• Bring to a boil.
• Reduce heat to medium and simmer until tender, 15 minutes.
• Drain and rinse with cool water.
• Remove the aromatics, if using.
• 2.
• To cook the quinoa, combine 1 cup dried quinoa in a medium lidded saucepan with 1 cup water.
• Bring to a boil, cover, reduce heat to low and cook for 17 minutes, until all the liquid is absorbed.
• Set aside to cool.
• Then fluff with a fork.
• 3.
• If you dont have a food processor, you can simply grate the cheese and mince everything by hand.